The Waldorf Astoria Bar Book by Frank Caiafa

Author:Frank Caiafa
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2016-04-21T16:04:21+00:00

I

IDEAL

2 oz. Plymouth gin

1 oz. Cinzano Rosso sweet vermouth

¼ oz. fresh grapefruit juice

Add all ingredients to mixing glass. Add ice and stir for 30 seconds. Strain into chilled cocktail glass. Garnish with grapefruit peel.

SLOPPY JOE’S CUBAN ADAPTATION

1.5 oz. Tanqueray London dry gin

1 oz. Noilly Prat extra dry vermouth

¾ oz. fresh grapefruit juice

½ oz. Simple Syrup

½ egg white (optional)

Add all ingredients to mixing glass. Add ice and shake well. Strain into chilled cocktail glass. Garnish with grapefruit peel.

To be honest, I did not hold out much hope for this recipe. I mean, grapefruit and sweet vermouth? But once I tried it, I could see why it could have been a specialty of the Old Bar. I would liken it to a brighter, sweet Martini with the juice taking on the role that bitters would (that’s the reason for the stir). A deviation included in the Old Books substituted the juice for two dashes of grapefruit bitters, which resulted in a Milo.

Jack’s Manual (1916), practiced a “perfect” rendition of the Old Bar’s version, splitting the vermouth between sweet and dry. It didn’t wow me.

There’s another take in Hugo Ensslin’s Recipes for Mixed Drinks (1917). It added a quarter ounce of maraschino liqueur, which would of course nudge this into the enhanced Martinez category. A nice addition for sure, but have a go at the unadorned version first.

In my opinion, the best step away from the Hotel’s take is from Cuba’s famous Sloppy Joe’s Bar Book (1932). It’s summertime turn is a real winner. One of the many drinks with a foot in both past and future. You will think that you can pour these all day (you can’t!). My only twist on it would be the addition of a half ounce of egg white to lighten it to cloudlike heights.

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